Semolina Focaccia with Sourdough Starter

Name: Semolina Focaccia with Sourdough Starter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: Liquid sourdough starter (already refreshed) 1.3 cups; Remilled durum wheat semolina 1.76 lbs; Manitoba flour 1 ½ cup; Water 3 &frac18; cups; Fine salt 4 ¼ tsp; Dried tomatoes in oil already drained 3 tbsp; Anchovies in oil already drained 0.7 oz; Oregano 1 bunch; Water 4 tbsp; Extra virgin olive oil 3 tbsp; Fine salt 1 tsp

Lactose Free

Difficulty: Difficult
Prep time: 30 min
Cook time: 20 min
Serving: 12
Cost: Low
Note For this recipe, it's necessary to have refreshed the liquid sourdough starter at least 5 hours in advance. The dough rising time is about 19 hours.

PRESENTATION

When it comes to authentic Italian bread, semolina focaccia from Liguria is something special. It stands out with its classic taste and unbeatable fragrance. Really, this isn't just any bread—it's the kind of semolina sourdough bread folks in Genoa are crazy about. They love it as a snack or with a drink before dinner.

The magic? Using a sourdough starter instead of regular yeast. Gives each bite an aroma that's super unique. The crust? It’s got this slight crispiness. But the inside is moist and light. Really really good. Often called sourdough focaccia, this bread goes way beyond just the dough.

In Liguria, it's common to top it with anchovies and sun-dried cherry tomatoes in oil. Yeah, it adds a tangy kick and those salty, tender bites—pretty much perfect. Other times, slices of mortadella turn this homemade focaccia into something you'd find at a family gathering or, you know, a casual bar.

Ligurian focaccia is celebrated for its simplicity and flexibility. Honestly, you might find it stuffed with cured meats or just brushed with olive oil and sprinkled with sea salt. It’s that good. With a semolina focaccia made with sourdough, you get an extra depth of flavor and a golden color. It looks amazing. And the aroma? For real, when it comes out of the oven, it’ll make anyone hungry—even before a bite.

This is the kind of Italian bread recipe families pass down, tweaking the toppings based on what's around. Using semolina flour gives the crust its special crunch and the inside its soft, airy feel. Whether you like it with olive oil or loaded with local goodies, there's something about tearing off a piece and sharing it with friends. Just like they do along the Ligurian coast—so so inviting. It’s more than just bread; it's a slice of Italian culture—bringing people together with every delicious bite.

INGREDIENTS

Ingredients for 2 focaccias measuring 14x11 inches: Liquid sourdough starter 1.3 cups (300 g) - (already refreshed); Remilled durum wheat semolina 1.76 lbs (800 g); Manitoba flour 1 ½ cup (200 g); Water 3 ⅛ cups (750 g); Fine salt 4 ¼ tsp (25 g)

for the topping: Dried tomatoes in oil 3 tbsp (40 g) - already drained; Anchovies in oil 0.7 oz (20 g) - already drained; Oregano 1 bunch

for the brine: Water 4 tbsp (60 g); Extra virgin olive oil 3 tbsp (40 g); Fine salt 1 tsp (4 g)

Preparation

How to prepare Semolina Focaccia with Sourdough Starter

To prepare the focaccia, pour the Liquid sourdough starter already refreshed at least 5 hours ago into a mixer along with half of the water 1. Start the mixer with the hook and add the flour 2 and semolina 3 spoonful by spoonful.

Gradually add the remaining water and when it's almost used up, add the salt 4. Add the remaining water 5 and let the mixer work again 6. In total, it should run for 10 minutes on first speed and another 5 minutes on second speed.

When the dough is well combined, transfer it to a surface, fold it 7 and round it up 8. Then, after shaping it into a ball, place it in a bowl 9

Cover with plastic wrap 10 and let it rise for an hour at room temperature, away from drafts. After an hour, transfer it to the refrigerator and let it mature for 18 hours 11, then transfer it to a slightly oiled surface 12.

At this point 13 divide it into two pieces of about 2 lbs 14. Grease two trays measuring 14x11 inches 15.

Place a piece of dough inside each tray 16 and wait 30 minutes. Meanwhile, prepare the brine by mixing oil, water 17, and salt 18 in a small bowl.

Mix with a fork to create the emulsion 19, then start spreading each focaccia with your hands 20. If the dough is resistant, let the focaccia rest a few more minutes and then continue stretching it. Top the two focaccias with sun-dried tomatoes 21,

anchovies 22, and fresh oregano 23. Let rise for another 30 minutes. Pour the brine, dividing it over the two focaccias 34.

Then make the typical holes using the three middle fingers of your hand 25 26. Bake in a preheated static oven at 410°F for 30 minutes, then switch to fan mode and bake for another 5 minutes still at 410°F. Remove the focaccia from the oven 27 and serve it still warm, or let it cool on a rack.

Storage

The focaccia can be kept well covered for up to 1 day. Alternatively, once cooked, it can be frozen, even already portioned.

Tip

Instead of the liquid sourdough starter, you can use 0.18 oz of fresh yeast. In this case, you will need to add 5.3 oz of flour and 5.3 oz of water (which would be contained in the sourdough starter) to the dough and adjust the rising times accordingly.

To use solid sourdough starter, you must use the same quantities indicated for the liquid one (10.58 oz) and add 2.65 oz of water to the dough. Rising times remain unchanged, as stated in the recipe sheet.

For the translation of some texts, artificial intelligence tools may have been used.

Semolina Focaccia with Sourdough Starter

PRESENTATION

INGREDIENTS

How to prepare Semolina Focaccia with Sourdough Starter

Storage

Tip

RELATED RECIPES